Carrot, Celeriac and Chilli

There's something about a bowl of bright orange soup that makes a gray afternoon feel instantly warmer. I discovered this particular combination on a farmers market trip when I couldn't decide between carrots and celeriac, so I bought both and let the kitchen tell me what to do. The earthiness of the celeriac surprised me—it grounds the natural sweetness of the carrots in a way that feels almost savory, and then that gentle chilli warmth arrives like a friend's familiar hug. It's become my go-to when I want something nourishing that doesn't feel like a chore to make.

I made this for my partner on one of those evenings when neither of us felt like cooking but didn't want takeout either. They took one spoonful and asked if I'd started catering, which made me laugh because I was still wearing my work shirt and there was celeriac peel on the counter. That's when I knew this soup had something special—it doesn't announce itself, it just quietly becomes the meal you didn't know you needed.

Ingredients

• Carrots, 500 g: Choose ones that feel firm and vibrant; they'll sweeten as they cook and create that gorgeous color.
• Celeriac, 300 g: This root vegetable is the secret depth—peel away the knobby exterior to find creamy white flesh that becomes silky when blended.
• Onion, 1 large: The foundation layer; take your time softening it so the soup tastes rounded from the first spoonful.
• Garlic, 2 cloves: Minced fine so it melts into the background rather than appearing in chunks.
• Red chilli, 1 medium: Deseed it unless you want genuine heat; the warmth should whisper, not shout.
• Potato, 1 medium: This adds natural creaminess so you can skip dairy entirely if you prefer.
• Vegetable stock, 1 L: Use the best quality you can find; it becomes the entire flavor foundation.
• Olive oil, 1 tbsp: Just enough to coat the pan and toast those first vegetables gently.
• Ground cumin, 1 tsp: Brings warmth and earthiness that makes you feel cozy.
• Ground coriander, 1/2 tsp: Adds brightness and prevents the soup from tasting one-dimensional.
• Ground turmeric, 1/2 tsp: The anti-inflammatory quiet hero that also gives that luminous color.
• Black pepper, 1/4 tsp: A gentle finish that's easy to adjust at the end.
• Salt, to taste: Always taste before serving; soup needs more salt than you'd expect.

Instructions

Warm your pan and begin:

Heat olive oil in a large saucepan over medium heat, then add the diced onion. You'll hear it sizzle slightly, and after about 3 to 4 minutes it should turn translucent and soft at the edges.

Add aromatics:

Drop in the minced garlic and finely chopped chilli, stirring constantly for about 1 minute until the kitchen fills with that distinctive spiced fragrance. This is when you know you're on the right track.

Introduce the main vegetables:

Add the chopped carrots, diced celeriac, and potato chunks, stirring occasionally for about 5 minutes so they start to soften at the edges. You're not cooking them through yet, just getting them acquainted with the heat.

Toast the spices:

Sprinkle in the cumin, coriander, turmeric, and black pepper, stirring well for about 30 seconds until the vegetables are coated and the spices become fragrant. This step is brief but important—it wakes up the flavors.

Build the broth:

Pour in the vegetable stock slowly, watching it rise over the vegetables. Bring the whole pot to a gentle boil, then lower the heat and let it simmer quietly for 20 to 25 minutes until every vegetable is completely tender when pierced with a fork.

Blend to silky smoothness:

Remove from heat and use an immersion blender to turn everything into a smooth, luxurious consistency. If you prefer using a traditional blender, work in batches and be careful with the hot liquid.

Taste and adjust:

Season with salt to taste, remembering that soup always needs more than you think it will. If it's thicker than you'd like, add a splash of hot water or extra stock until it reaches your preferred consistency.

Serve with intention:

Ladle into bowls and top with fresh coriander leaves, a generous swirl of vegan yogurt or coconut cream, and perhaps a few thin slices of fresh chilli if you're feeling generous.

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This soup became my comfort meal during a particularly long winter, the kind where you make it every other Thursday and your friends start texting to ask if you're making it again. There's something deeply satisfying about ladling bowls for people and watching them pause mid-conversation to actually taste what they're eating.

The Magic of Root Vegetables

Root vegetables deserve more respect than they usually get. They're earthy and humble until you cook them down with the right spices, and then suddenly they become this concentrated, almost sweet flavor that feels luxurious. Celeriac in particular is underrated—it's like celery's more sophisticated cousin, and when blended it creates this naturally creamy texture without any cream involved.

Building Flavor Layers

The real lesson I learned making this soup repeatedly is that flavor isn't about dumping everything in at once. Starting with onion, then adding garlic and chilli, then toasting the spices before introducing the vegetables—each step builds on the previous one. By the time you add the stock, you've already created this aromatic foundation that makes everything taste intentional and complete.

Making It Work for You

This soup is flexible in ways that matter. You can adjust the heat by using less chilli or removing the seeds entirely, making it as gentle or as fiery as your mood requires. The garnishes are where it gets personal—some days I go simple with just a drizzle of yogurt, other times I add fresh ginger to the broth for extra anti-inflammatory power.

• Add a thumb-sized piece of fresh ginger with the garlic for an extra warming boost.
• Top with toasted seeds or gluten-free breadcrumbs if you want texture and crunch.
• This soup freezes beautifully for up to three months, so make a double batch and thank yourself later.

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This is the kind of soup that reminds you why cooking at home matters. It's simple, nourishing, and genuinely delicious every single time.

Recipe FAQs

→ Can I freeze this soup?

Yes, this soup freezes exceptionally well. Allow it to cool completely before transferring to airtight containers or freezer bags. It will keep for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the hob, adding a splash of water or stock if needed.

→ How can I make this soup extra creamy?

The potato naturally provides creaminess, but you can enhance it further by adding a splash of coconut milk or cashew cream during blending. Alternatively, swirl in vegan yogurt or extra virgin olive oil just before serving for a silky finish.

→ What vegetables work well as substitutions?

Parsnips make an excellent swap for celeriac, offering similar sweetness and earthiness. Sweet potato can replace the regular potato for extra vibrancy. Butternut squash also pairs beautifully with the spiced broth if you prefer a sweeter profile.

→ Is this soup suitable for meal prep?

Absolutely. In fact, the flavours deepen and improve after a day in the refrigerator. Store in airtight containers for up to 5 days. When reheating, add a little water or stock to restore the desired consistency, as soups tend to thicken when chilled.

→ How can I adjust the spice level?

Start with half the chilli if you prefer mild heat, or leave it out entirely for a family-friendly version. For those who enjoy warmth, add extra chilli during cooking or offer fresh chilli flakes at the table so diners can customise their bowls.

→ What should I serve with this soup?

Gluten-free bread toasted with olive oil makes a perfect accompaniment. For added texture and nutrition, sprinkle toasted pumpkin seeds, sunflower seeds, or homemade croutons over the top. A simple side salad with lemon dressing balances the richness beautifully.